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Moroccan meatballs with jewelled couscous

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Create a new family favourite with these Moroccan-inspired meatballs served with jewelled couscous and hommus.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 10 mins chilling & 5 mins soaking time)
Moroccan meatballs with jewelled couscous


  • 500g Coles Australian Extra Lean Beef Mince
  • 1 cup (70g) breadcrumbs, made from day-old bread
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 tbs Moroccan seasoning
  • 2 carrots, peeled, thinly sliced diagonally
  • 2 tsp olive oil
  • 1 cup (120g) Coles Australian Frozen Peas
  • 1 cup (200g) Coles Couscous
  • 250g cooked beetroot, cut into wedges
  • ½ cup coriander leaves
  • ¼ cup mint leaves
  • ½ cup (130g) Coles Hommus Dip
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Combine the mince, breadcrumbs, egg and 3 tsp of seasoning in a bowl. Roll tablespoonfuls of the mince mixture into balls. Place on a plate in fridge for 10 mins to chill.
  2. Step 2

    Place carrot on a lined baking tray. Drizzle with 1 tsp of oil. Bake, turning, for 10 mins or until tender.
  3. Step 3

    Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook meatballs, turning, for 8 mins or until brown all over and cooked through. Transfer to a plate and cover with foil to keep warm.
  4. Step 4

    Add remaining seasoning to the pan and cook for 30 secs. Add 1 cup (250ml) water and the peas. Bring to the boil. Remove from heat. Add couscous and stir to combine. Cover with foil and set aside for 5 mins to soak.
  5. Step 5

    Use a fork to separate the grains. Add carrot, beetroot, coriander and mint. Toss to combine. Spoon evenly among serving plates. Top with meatballs and dip. Serve with lemon wedges.